42 PRESERVATION OF FOOD. 



dry them at no to 150 Fahr., raising the temperature gradually. 

 Dry them for 4 to 6 hours, and longer if necessary. 



Candied Fruit Peel. 



The candied peel of oranges, grapefruit, and other citrous fruit 

 make a sweet which is economical, and it utilizes material which 

 otherwise might be thrown away. The skin may be kept in good 

 condition for a long time in salt water, which makes it possible to 

 wait until a large supply is on hand before candying them. The 

 salt water takes out some of the bitter taste. The skins should be 

 washed in clear water after removing from the salt water, boiled 

 until tender, cut into small pieces, and then boiled in a thick sugar 

 syrup until they are transparent. They should then be lifted from 

 the syrup and allowed to cool in such a way that all superfluous 

 syrup will run off. They should then be rolled in pulverized or fine 

 granulated sugar. 



VICTORIA, B.C. : 



Printed by WILLIAM H. CULLIN, Printer to the Kiiig's Most Excellent Majesty. 



1019. 



